Pumpkin Bars with Cream Cheese Frosting Recipe

An image of a piece of a pumpkin bar on a plate with mini pumpkins in the background.

5 from 1 vote

Pumpkin Bars with Cream Cheese Frosting Recipe

These Pumpkin Bars are incredibly moist and soft with the impeccable ratio of creamy cheesecake frosting spread over perfectly spiced pumpkin sheetcake.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 206kcal

Author: Amy Nash

Ingredients

Cake

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour (282g)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon

Cream Cheese Frosting

1 (8-ounce) package full-fat cream cheese, softened
½ cup salted butter, softened
1 teaspoon pure vanilla extract
3-4 cups powdered sugar

Instructions

Cake

Preheat the oven to 350°F. Lightly grease a large, rimmed 13x18-inch baking sheet (aka a half sheet pan).
In a large bowl, mix the sugar, oil, canned pumpkin, and eggs.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir to combine.
Pour the batter into the prepared pan and spread in an even layer. Bake for 20-25 minutes until the cake springs back lightly to the touch and has barely started to pull away from the sides of the pan. Do not overbake!
Remove cake from oven and let cool.

Frosting

In a mixing bowl add the softened cream cheese and softened butter.
Beat the butter and cream cheese on medium-high speed in a medium bowl until creamy and smooth.
Add the powdered sugar, and vanilla, and beat until creamy and combined.
Frost the cooled cake and sprinkle a little bit of pumpkin pie spice or festive sprinkles on top for decoration.

Notes

Storage: Once frosted, store your Pumpkin Bars in an airtight container in the fridge for up to 5 days. Because the frosting has cream cheese in it, it is advisable to store these bars in the fridge, although they will be okay kept out on the counter for about a day. But they will stay nice and moist and will not dry out if stored properly in the fridge.

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